Sichuan Messy Corn Stir-Fry
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This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.
Ingredients
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
finely chopped |
|
| ¼ | inch |
ginger
peeled and minced, 1/2 teaspoon |
* |
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
corn
on the cob, cut into 1/2-inch rounds, or 2 cups kernels |
* |
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
hot chili pepper oil
sichuan style |
* |
| ½ | teaspoon |
sichuan peppercorns
or to taste, ground |
* |
| ½ | teaspoon |
rice vinegar
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | tablespoon |
cilantro
for serving |
* |
Directions
In a large nonstick pan or a wok, heat the oil over medium-high heat until hot.
Add the garlic, ginger, and scallions, stirring constantly until very fragrant about 1 minute.
Add the chopped corns or kernels if you prefer, stirring often, and cook until the corn start to become brown on spots.
Add the seasoning ingredients to taste, and cook for about 3 minutes until well coated and heated through.
Top with fresh cilantro and serve warm.
Nutrition Facts
Serving Size 41g (1.4 oz)Amount per Serving
Calories 9480% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 427mg
18%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
3g
Vitamin A 3%
•
Vitamin C 10%
Calcium 3%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
